Reviews 33

34 Ratings

JAZZHANDS

10/15/2007

This is a good, basic recipe. Some tips to help you:
1. You can split new vanilla beans, but I just throw in used beans from other recipes. RINSE THEM FIRST and the end product will be the same.
2. Two vanilla beans is fine, but your desired flavor will develop over time. I just keep the beans in the liquid, using it as I go.
3. Mix up your liquor selection! I LOVE making vanilla extract out of bourbon for a richer flavor--it's great for fall recipes (pumpkin pie, apple crisp, etc).
4. This is a never-ending process. When your batch is at strength you like, decant most of the liquid into a separate bottle. Top off the original bottle with more liquor, and start the process over again.

LADYJAYPEE

12/27/2006

Based on some other reviewers' comments, I split 4 vanilla beans, cut them in 1/2" pieces, and using a well-cleaned out wine bottle for its dark colored glass, placed them in only a half-pint of vodka, and corked it for about 30 days. I shook the bottle up everyday to thoroughly distribute the vanilla seeds, then after 30 days strained it all through a coffee filter, and bottled them! It smells great and is a nice dark brown color. I also did the same thing with a half-pint of rum for a vanilla-rum extract. Wish I would have made more now. With these changes, this is a 5-star recipe and great little Christmas gifts! Thanks, Ginger.

GOLDENPUMPKINCAKE

9/18/2007

I made this for myself and for friends as a Christmas gifts. It is the best. I used quite a few more beans (5 to 7) in 500 ml of vodka (the size of my bottles). Just keep refreshing the vodka as you use it. The cheapest place to find vanilla beans was on eBay. I got about 35 of them for under $10.00